Lastly, the clouds appear to be clearing for journey and if there’s one factor that we in Singapore don’t get that individuals in Hong Kong can, it’s roast goose.
It’s an archetypal Cantonese staple — and for good purpose. Carried out appropriately, this dish is a tantalising tango of style and texture, with mild, crisp pores and skin, wealthy, melty fats and tender, juicy meat, balanced by a candy and barely acidic plum sauce.
Though initially a favorite amongst greasy spoons, Hong Kong roast goose has additionally discovered itself in established eateries throughout the town. Whether or not you’re searching for an off-the-cuff chew, speedy takeout or a correct sit-down affair, you’re sure to discover a viable choice at one of many following acclaimed Hong Kong roast goose joints.
Yat Lok Roast Goose
Goose connoisseurs will nonetheless look again fondly on Yat Lok’s authentic restaurant in Tai Po, which arguably served the town’s singular good goose. It earned this humble restaurant a Michelin star and was additional propelled to stardom with praises sung by none apart from Anthony Bourdain. Operated by the Chu household since 1957 and closed in 2018, the one option to get your Yat Lok repair today is at their Central department, which opened in 2011 — an unassuming eatery wedged between a stationery retailer and longtime development website on Stanley road.
Their roast goose boasts glistening, crisp pores and skin and candy, tender meat that’s flavourful however by no means too gamey. Though it’s possible you’ll be sitting elbow to elbow throughout lunch hours, a go to to this generations-old family-run diner is nicely definitely worth the minor inconvenience. Attempt their most steadily ordered dish of goose drumstick over noodle soup, the place the new, mild broth cuts by the fattiness of the goose for a balanced and satisfying meal.
Yat Lok Roast Goose, G/F, 34-38 Stanley Avenue, Central, Hong Kong, +852 2524 3882
Yung Kee was established in 1942 and is arguably probably the most well-known of roast goose eateries in Hong Kong — its longstanding handle on Wellington Avenue has turn out to be one thing of an establishment for classy Cantonese fare. The geese are smoked in charcoal ovens, giving the tender and juicy meat a signature perfume and char. Whereas the meat is prioritised at Yung Kee, the pores and skin is admittedly barely much less crispy than their opponents. The accompanying plum sauce leans barely extra in the direction of acidic versus candy. Except for roast goose, different noteworthy highlights at Yung Kee embody their century egg, and soya beans marinated of their iconic plum sauce.
Yung Kee, 32-40 Wellington Avenue, Central, Hong Kong, +852 2522 1624
Kam’s Roast Goose
Kam’s was based by the grandson of one of many Yung Kee originators, and has actually paved its personal path in Hong Kong’s roast goose royalty. Though Kam’s Roast Goose is a comparatively new contender established in 2014, it rapidly grew a cult following and was awarded a Michelin star inside 4 months of opening. The geese are roasted in a gasoline oven versus conventional charcoal, however the texture and style are under no circumstances compromised — retaining for probably the most half that basic, sought-after flavour even with newer strategies. Just like Yung Kee, the pores and skin is barely much less crisp because the tender and juicy meat takes centre stage. Nonetheless, not like Yung Kee, the plum sauce is barely sweeter and fruitier with much less of an acidic tang.
Kam’s Roast Goose, 226 Hennessy Street, Wan Chai, Hong Kong, +852 2520 1110
Ho Lee Fook
Ho Lee Fook is understood for its refined execution of contemporary Chinese language delicacies fused with Western components, and their roast goose is not any exception. Award-winning chef Jowett Yu describes his tackle roast goose as an ‘adaptation’ of the standard Cantonese model. The goose is first marinated in brine brimming with spices together with star anise, cloves, peppercorns, ginger and cassia buds, earlier than being glazed with vinegar and sugar and left to dry in a single day. It’s then roasted in two periods, damaged up by a 30 minute relaxation. The ensuing roast goose is succulent and juicy with crisp pores and skin, the meat imbued with a number of aromatic spices that add to the complicated flavour profile with out overwhelming the style buds.
Ho Lee Fook, 1-5 Elgin Avenue, Central, Hong Kong, +852 2810 0860
Yue Kee Roast Goose Restaurant
Yue Kee is understood for his or her smoky and fragrant geese, roasted in charcoal ovens to smoky, crispy perfection. Third-generation proprietor Jason Ng makes use of birds from their very own farm in Guangdong, insisting that the black maned geese selection supplies a extra meaty and contemporary style. The cooking course of can also be fairly particular, and includes filling the chook with air to separate the pores and skin from the meat, permitting the fats to render off to create an excellent juicier, flavourful end result. Though Yue Kee is somewhat out of the best way up within the northwestern New Territories, and could also be tougher to seek out for out-of-towners, it’s actually a worthwhile cease and a must-try for these looking to pattern the proper Hong Kong roast goose!
Yue Kee Roast Goose Restaurant, 9 Sham Hong Street, Sham Tseng, Hong Kong, +852 2491 0105
Pleasure Hing’s Roasted Meat
Pleasure Hing’s has stood the check of time as connoisseurs of roast meats in Hong Kong, even relationship again to the late Qing dynasty, when it claims to be the primary Cantonese char siu retailer in Guangdong. Not together with a brief closure through the conflict, Pleasure Hing has served their impeccable roast meats for over 100 years utilizing conventional roasting strategies — its oven dates again to the pre-WWII-era. Except for roast goose, these additionally trying to pattern a collection of their famed roast meats ought to add on the ‘Three-Treasure Rice,’ a mixture of their roast duck, roast hen and char siu served atop a mattress of steamed white rice.
Pleasure Hing Roasted Meat, 1C Stewart Street, Wan Chai, Hong Kong, +852 2519 6639
Sham Tseng Chan Kee Restaurant
Sham Tseng Chan Kee is the proper instance of a no-frills Hong Kong eatery with tight elbow-to-elbow seating in a minimally furnished, plasticky house. However locals and vacationers don’t flock to Sham Tseng Chan Kee for the décor or atmosphere – they arrive for the roast goose. Though Chan Kee was based in 1949, they solely started promoting roast goose in 1978 upon noticing the success of their neighbour, Yue Kee. With the fierce competitors to steer them on observe, Chan Kee rapidly and efficiently made a reputation for themselves with their roast goose. The bronzed, crispy pores and skin mixed with succulent and juicy meat has rendered them consultants of this Canto basic and positioned them — and Sham Tseng district — on the roast goose map, no matter their neighbours.
Sham Tseng Chan Kee, 63 Citadel Peak Street, Sham Tseng, Hong Kong, +852 2491 0722
With chef Li Man-lung on the helm, Duddell’s presents a reinvented recipe for a profitable roast goose. The geese at Duddell’s are sourced from Foshan, with specifically chosen 90-day-old feminine geese that bear a two day marination course of earlier than being air-dried. This methodology permits the geese to retain flavourful and juicy meat while accompanied by crispy, golden pores and skin. The birds are freshly roasted for lunch and dinner, served with a home made plum sauce that options fragrant Chinese language rose wine.
Leaving the town however haven’t had time to pattern this basic Hong Kong delicacy? Fear not, for the Duddell’s airport department serves up their roast goose with travel-friendly, leak-proof packaging to take your valuable cargo by the flight and past. Don’t neglect to select up a jar of their divine home made X.O. sauce, the basic Cantonese condiment that pairs nicely with absolutely anything – together with roast goose.
Duddell’s, 3/F, Shanghai Tang Mansion, 1 Duddell Avenue, Central, Hong Kong, +852 2525 9191
This text first appeared on Lifestyle Asia Hong Kong.